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Vegetable Stir Fry

Yields8 ServingsPrep Time2 minsCook Time13 minsTotal Time15 mins

140 calories per serving

Diabetic Vegetable Stir Fry

 15 oz can baby corn, drained and liquid reserved
 2 tbsp light soy sauce
 2 tbsp cornstarch
 1 tsp crushed red pepper
 ¼ cup peanut oil
 4 garlic cloves, minced
 1 bunch broccoli, cut into small florets
 2 medium bell peppers (1 red and 1 yellow), cut into ½-inch strips
 1 large onion, cut into wedges
 ½ lb fresh sliced mushrooms
 ½ lb snow peas, trimmed

In a small bowl, combine the reserved liquid from the corn, the soy sauce, cornstarch, and crushed red pepper; set aside.


In a wok or large skillet, heat the peanut oil over high heat until hot. Add the garlic, broccoli, peppers, onion, and mushrooms. Stir-fry for 6 to 7 minutes, or until the vegetables are crisp-tender. Add the snow peas and baby corn and stir-fry for 3 to 4 minutes, or until the snow peas turn bright green.


Add the soy sauce mixture, and stir-fry for 1 to 2 minutes, or until the sauce thickens. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 140Calories from Fat 66
% Daily Value *
Total Fat 7.3g12%

Saturated Fat 1.2g6%
Trans Fat 0g
Cholesterol 0.1mg1%
Sodium 149mg7%
Total Carbohydrate 16g6%

Dietary Fiber 4.8g20%
Sugars 5g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.